Creamy Hungarian Bean Soup
2 c Navy Beans 2 sm Onions -- chopped 1 Leek -- rinsed and chopped 3 md Carrots -- diced 6 lg Garlic Cloves -- minced 1 t Salt 1/4 ts Black Pepper 1 tb Sweet Hungarian Paprika 6 tb...
Ingredients
- 2c navy beans
- 2sm onions -- chopped
- 1leek -- rinsed and chopped
- 3md carrots -- diced
- 6lg garlic cloves -- minced
- 1t salt
- 1/4ts black pepper
- 1tb sweet hungarian paprika
Directions
- 1
2 c Navy Beans 2 sm Onions -- chopped 1 Leek -- rinsed and chopped 3 md Carrots -- diced 6 lg Garlic Cloves -- minced 1 t Salt 1/4 ts Black
- 2
Drain them and place in large soup pot with onions, leek, carrots, and garlic
- 3
Add water to an inch above the level of the beans
- 4
Bring them to a boil and then simmer, covered, until tender (about 1 1/2 hours)
- 5
Mix in the salt, pepper, and paprika
- 6
Ladle out 2 cups of the hot bean water and slowly stir it into the flour until smooth
- 7
Add the flour mixture to the beans, stirring constantly
- 8
Remove the soup from the heat and whisk in the sour cream and then the vinegar